• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.246-249
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• 1994

Shelf-life of pork packaged under $CO_{2}$ was observed and the optimal volume of $CO_{2}$ gas was determined. High gas barrier film, EVOH($CO_{2}$ permiability; 1 $cc/cm^{2}{\cdot}24\;h{\cdot}atm$) was used as packaging material and the volume ratios of sample to $CO_{2}$ of 1 : 1, 1 : 3 and 1 : 5 were tried using the control of vacuum packaged pork. To ev.3luate quality of pork cuts, total plate counts, TBA, color and sensory score were monitored during the storage at $4{\pm}1^{\circ}C$ for 31 days. TPC of vacuum packaged pork increased up to $4.6{\times}10^{6}\;CFU/cm^{2}$ in 24 days while that of $CO_{2}$ gas packaged pork $4.5{\times}10^{5}\;CFU/cm^{2}$ at the same storage period, and it took 7 days more for gas packaged pork to reach the same TPC count. There was no significant difference in TBA value between vacuum packaged and gas packaged pork. In the color L and a values were not affected by treatment but vacuum packaged pork cuts showed higher b value than gas packaged pork. According to sensory evaluation, gas packaged pork showed less off flavor, better flavor and freshness than vacuum packaged one (P<0.05).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.3
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• pp.217-221
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• 2022

Container system automatically controlled in its atmosphere of high CO₂/low O₂ was devised to contain and store pork belly meat at chilled temperature. The meat in the container system was compared in the quality preservation at 0℃ for 21 days to that in air-filled container and vacuum package. The container atmosphere could be controlled to be of 47~60% CO₂ and 7~10% O₂ through time-controlled intermittent CO₂ injection. The controlled atmosphere in the developed system was effective in suppressing pH change and aerobic bacterial growth contributing to sensory quality preservation. Compared to control of air-filled container, vacuum packaging showed lower microbial growth and slower pH change on the meat but with high drip loss. The devised container system to keep high CO₂ and mildly low O₂ concentrations is effective in the meat quality preservation on overall, and may be extended to a variety of meat products with possible modification tuned for product requirements.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.362-367
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• 2006

This study was conducted to evaluate the feasibility of determination of hydroxyproline (Hyp) contents in pork meat for the quality evaluation of meat products. The relationship between the Hyp contents and pork grade was not high in porcine semitendinosus muscle. Whereas, Hyp contents of pork fresh ham and hamburger patties prepared with them were significantly increased as the decrease of pork grade. These results showed that the determination of Hyp contents might be a useful method for the quality evaluation of meat products.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.182-187
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• 2003

Quality attributes of reconstructed pork patties with ISP were evaluated. Reconstructed pork patties with 30% meat plus ISP and 50% meat plus had significantly less cooking loss and dimensional changes than control. Sensory evaluation revealed patties with 30 or 50% meat had higher hardness and juiciness than control, patties with ISP, and patties with direct addition of ISP. Objective elasticities of patties with 30 or 50 % meat were high, whereas patties without ISP had higher values of hardness, gumminess, and chewiness. Color of patties with 30 or 50% meat were different from that of control. These result show addition of ISP to meat emulsion for pork patties markedly improved cooking loss, dimensional changes, hardness, and juiciness. When pork patties and cutlets prepared according to meat (30%) formula were frozen, cooking loss was significantly higher in slow-frozen patties, but freezing rate did not affect dimensional changes of patties and cutlets. Slow-frozen patties had higher hardness, but other textural properties were affected by the freezing rate. Quality of pork cutlets was not significantly changed by the freezing rate.

• Korean Journal of Veterinary Service
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• v.27 no.1
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• pp.17-29
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• 2004

A multiresidual analysis was performed to determine 12 sulfonamides(sulfacetamide, sulfadiazine, sulfisomidine, sulfathiazole, sulfapyridine, sulfamerazine, sulfamethazine, sulfamonomethoxine, sulfisoxazole, sulfamethoxazole, sulfaquinoxaline, and sulfadimethoxine) in beef and pork simultaneously. The multiresidual analysis for the sulfonamides currently used was able to analyze 5 kinds of sulfonamides at the same time. The method of this 12 sulfonamides multiresidual analysis in this study was matrix solid-phase dispersion(MSPD) by high performance liquid chromatography (HPLC) and liquid chromatography mass spectrometry (LC/MS). The recovery rate of the materials was measured by MSPD method with 3 different extraction solvents; Dichloromethane, DCM: Ethylacetate(3:1), DCM:EA(9:1). Also, samples (84 beef and 205 pork samples) which were positive by EEC-4 plate test from 2001 to 2003 were tested to investigate the kinds of sulfonamides using HPLC. The results from the study were as follows; 1. The recovery rate of the materials was measured by MSPD method with 3 different extraction solvents; Dichloromethane, DCM:Ethylacetate(3:1), DCM:EA(9:1). The method of extraction solvent with DCM:ethyl acetate(9:1) was the most excellent(87.7∼99.3%) in separation and reappearance. 2. In the LC/MS analysis. of sulfonamides, signal to noise ratio was showed relatively high in the positive mode and special ion in the quality analysis was determined via [M+H]$\^$+/ and m/z 156. A spectrum of sulfonamides was showed from all 12 sulfonamides. 3. The samples positive by the EEC-4 plate, a screening test method, were categorized by sulfonamides through Charm II and confirmed the kinds of sulfonamides through HPLC. 1) Among 84 beef samples positive by EEC-4 plate, 20 samples were positive by Charm II and identified as 7 sulfamethazine, 9 sulfadimethoxine, 1 sulfamonomethoxine and 3 unknown status. 2) Among 205 pork samples positive by EEC-4 plate, 42 samples were positive by Charm II and identified as 19 sulfamethazine, 1 sulfadimethoxine, 4 sulfamonomethoxine and 5 unknown status.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.824-830
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• 2015

This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.451-455
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• 1990

The extrusion characteristics of pork rind mixed with corn flour were investigated. The blends of pork rind to corn flour in the ratio of 1 : 2, 1 : 1, 2 : 1 and 3 : 1(w/w) were made and each blend was dried up to 5, 10 and 15% moisture content. The blends were extruded by single screw extruder. The extrusion characteristics of each extrudate were as follow. The highest value of expansion ration was attained by mixing pork rind and corn flour in the ratio of 1 : 1, containing 5% moisture content. As the rind content to the corn flour mixture was increased, the bulk density, water absorption index, breaking stregth and redness, of the extradate increased, but the lightness and yellowness decreased. It was concluded that a high quality snack food could by produced by extrusion-cooking the mixture of pork rind and corn flour.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.30 no.4
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• pp.165-171
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• 2019

The objective of this study was to investigate the effects of gender on meat quality traits and sensory characteristics of pork loin. A total of 90 pork carcasses (180 days old, 45 barrows and 45 gilts, each gender group was consisted of fifteen 1+, 1 and 2 carcass grades) were selected and loin cuts were excised to investigate meat quality, electronic tongue measures and sensory panel test. There were significant differences in drip loss (1.66% vs 1.21%), released water (12.19% vs 10.68%) and cooking loss (23.67% vs 21.04%) between loins from barrow and gilt (p<0.05). However, no significant differences in meat color (CIE L^* a^* b^*) and shear force were observed between gender groups (p>0.05). Umami and richness values of barrow were significantly higher than those of gilt, while barrow had significantly lower sourness value compared to gilt(p<0.05). On the sensory evaluation, barrow scored higher in flavor, juiciness and tenderness both, and as a result, barrow (5.51 points) also scored significantly higher than gilt (4.86 points). These results suggest that the umami intensity and sensory taste of barrow loin are superior to gilt loin due to its high water-holding capacity.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.233-243
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• 1999

Food safety or sanitation are terms broadly applicable to procedures designed to ensure that food quality is high and free of factors which may adversely affect human health. These factors include zoonotic diseases and acute and chronic effects of ingesting natural and human-made xenobiotics. Use of drugs in animal production for the treatment and control of animal diseases, to promote growth rate, and to improve feed conversion efficiency has expanded year by year, thus increasing the possibilities for occurrences in animal products of residues harmful to humans. Governmental agencies have made efforts to control or prevent residue problems. The Korean Food and Drug Administration (KFDA) is charged with the responsibility of establishing tolerances for veterinary drugs, pesticides, and mycotoxins and other non-pharmaceutical substances. The Department of Veterinary Service is responsible for establishing guidelines regarding withdrawal times of drugs, approval of drugs, their uses, and sanitation enforcement of livestock products. The authors describe the toxicological basis for the establishment of tolerance levels for xenobiotics and the pharmacokinetic basis for establishing withdrawal time for veterinary drugs. The regulatory tolerance levels of chemicals in pork and swine feed, Korean regulations on the use of feed additives, rapid residue test methods, the National Residue Program, and the Food Animal Residue Avoidance Databank are discussed. Rapid EIA methods that are under development for the screening of live animals are described These methods predict tissue residues from an examination of blood samples taken from pigs before they are slaughtered.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.197-202
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• 2002

This study was carried out to investigate food additives, physico-chemical, sanitary state of the marketing jerky in domestic. The kind of sensory agents and food additives on the marketing jerky sample used 16~23 kinds, and the domestic processed by import beef was large number, but that domestic pork jerky was small number The moisture content on the import beef jerky were high, and crude protein on the import beef jerky and domestic pork jerky were high level, and crude fat on the domestic pork jerky were high, but crude ash on all jerky sample were similar level. Degree of saline on the import beef jerky was high, but the domestic beef jerky was low. The range of pH was 5.41~6.11, and that import beef jerky was little high, but the domestic beef jerky was low. Water activity value in pork jerky was 0.743, also had high, and domestic beef jerky was lowest than others jerky sample. Range of VBN value in jerky sample was 9.98~12.36mg%, and the range TBA value was 0.239~0.367, and that value showed difference in all jerky sample. The total general bacteria count of marketing jerky was 10$^3$~ 10$^4$ CFU/g, and import beef jerky was less higher than domestic beef and pork jerky.